Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Cristina Muñoz-Shugulí"'
Autor:
Cristina Muñoz-Shugulí, Francisco Rodríguez-Mercado, Nasreddine Benbettaieb, Abel Guarda, María José Galotto, Frederic Debeaufort
Publikováno v:
Molecules, Vol 28, Iss 7, p 3045 (2023)
β-cyclodextrin and allyl isothiocyanate inclusion complexes (β-CD:AITC) have been proposed for developing fresh fruit and vegetable packaging materials. Therefore, the aim of this research was to develop active materials based on poly(lactic acid)
Externí odkaz:
https://doaj.org/article/ceee9465fdf841418db6789c2a5b05b1
Autor:
Cristina Muñoz-Shugulí, Francisco Rodríguez-Mercado, Carolina Mascayano, Andrea Herrera, Julio E. Bruna, Abel Guarda, María J. Galotto
Publikováno v:
Frontiers in Nutrition, Vol 8 (2022)
Background: Allyl isothiocyanate is an excellent antimicrobial compound that has been applied in the development of active food packaging materials in the last years. However, the high volatility of this compound could prevent a lasting effect over t
Externí odkaz:
https://doaj.org/article/492e98a5100341eeaa5eace530506532
Autor:
Cristian Patiño Vidal, Eliezer Velásquez, Rafael Gavara, Pilar Hernández-Muñoz, Cristina Muñoz-Shugulí, María José Galotto, Carol López de Dicastillo
Publikováno v:
Journal of Food Engineering. 352:111524
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6800315be78de59bec7f460c9d959380
https://doi.org/10.1016/j.jfoodeng.2023.111524
https://doi.org/10.1016/j.jfoodeng.2023.111524
Autor:
Cristian Patiño Vidal, Jorge Andrés Ocampo Jiménez, Cristina Muñoz Shugulí, Eduardo Muñoz Jácome, Marcelo Patiño Vidal
Publikováno v:
Repositorio Escuela Superior Politécnica de Chimborazo
Escuela Superior Politécnica de Chimborazo
instacron:ESPOCH
Escuela Superior Politécnica de Chimborazo
instacron:ESPOCH
La molienda es una operación unitaria ampliamente utilizada en la industria alimentaria para transformar granos, vegetales y carnes, a productos con tamaño pequeño. En este sentido, en el presente trabajo se diseñó y construyó un molino de mart
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c10ca1c5b4f66b297e7fcb9af9f1668
https://doi.org/10.47187/perf.v1i25.117
https://doi.org/10.47187/perf.v1i25.117
Publikováno v:
Trends in Food Science & Technology. 108:177-186
Background Plant extract compounds have various industrial applications as well as some limitations. However, the encapsulation of them through different techniques is known as a way for optimizing their physicochemical properties, biological activit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a65161318004ca5c614d64f38d45dcf6
https://doi.org/10.1016/j.tifs.2020.12.020
https://doi.org/10.1016/j.tifs.2020.12.020
Autor:
Cristian Patiño Vidal, Cristina Muñoz-Shugulí, Marcelo Patiño Vidal, María José Galotto, Carol López de Dicastillo
Publikováno v:
Electrospinning-Material Technology of the Future
Nowadays, polymeric materials are widely used in the development of food packages. However, as food products with a greater safety and longer durability are required, packaging research area has been focused on the production of functional materials
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7efeefcb13323d4376ae13233909b74
https://mts.intechopen.com/articles/show/title/active-electrospun-mats-a-promising-material-for-active-food-packaging
https://mts.intechopen.com/articles/show/title/active-electrospun-mats-a-promising-material-for-active-food-packaging
Autor:
Cristina Muñoz-Shugulí, Francisco Rodríguez-Mercado, Carolina Mascayano, Andrea Herrera, Julio E. Bruna, Abel Guarda, María J. Galotto
Publikováno v:
Frontiers in Nutrition
Frontiers in Nutrition, Vol 8 (2022)
Frontiers in Nutrition, Vol 8 (2022)
Background:Allyl isothiocyanate is an excellent antimicrobial compound that has been applied in the development of active food packaging materials in the last years. However, the high volatility of this compound could prevent a lasting effect over ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba7200e96e5b90697b934a03e4b101ed
https://pubmed.ncbi.nlm.nih.gov/35059427
https://pubmed.ncbi.nlm.nih.gov/35059427
Autor:
María José Galotto, Julio Bruna, Mary A. Favaro Perez, Francisco J. Rodríguez, Marisa Padula, Cristina Muñoz-Shugulí, Claire Isabel Grígoli de Luca Sarantópoulos
Publikováno v:
Applied Clay Science. 168:203-210
The development of clay polymer nanocomposites has been presented as an interesting alternative for design of new active food packaging materials. In this work, low density polyethylene (LDPE) nanocomposites with cetylpyridinium bromide (CPB) – mod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36201126c9c5a3804c57f22cbe0ebb25
https://doi.org/10.1016/j.clay.2018.10.020
https://doi.org/10.1016/j.clay.2018.10.020
Publikováno v:
Repositorio Escuela Superior Politécnica de Chimborazo
Escuela Superior Politécnica de Chimborazo
instacron:ESPOCH
Escuela Superior Politécnica de Chimborazo
instacron:ESPOCH
El patacón es un producto elaborado a base de plátano verde y es uno de los alimentos más consumidos por países productores de plátano. industrialmente, este podría constituir un alimento innovador de exportación, pero la producción y paráme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdf8947f9f3474d6b4b0786aaef6f885
https://doi.org/10.47187/perf.v2i20.26
https://doi.org/10.47187/perf.v2i20.26
Autor:
Abel Guarda, Carol López de Dicastillo, Francisco Rodríguez-Mercado, María José Galotto, Cristian Patiño Vidal, Cristina Muñoz-Shugulí
Publikováno v:
Critical reviews in food science and nutrition. 62(20)
This review was focused on describing the combination of electrospinning and cyclodextrin inclusion complexes as one of the newest alternatives for the development of food packaging materials with antimicrobial and/or antioxidant properties. The adva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::708276b370fdc4d6c54d023bcdc2a233
https://pubmed.ncbi.nlm.nih.gov/33605809
https://pubmed.ncbi.nlm.nih.gov/33605809